I have a competition coming up and need a brisket rub. I've tried Myron Mixon's out of his cook book a little on the salty side. I also have some Big Ron's Original and some of his In The House Rub. I've ordered some smoking guns original and sweet heat, but they are on backorder. Any other favorites (recipes or store bought).
Any help would be greatly appreciated._________________Lang 48 Mobile
Weber 22.5 Original

What SoEzzy said! I was using a 1-1-1 ratio, but it proved to be just a touch too salty - I cut it back to .5-1-1 (halved the salt.) It really lets the beef flavor through and tastes delicious._________________--
Jickey
MBN Certified Judge
Bubba Grills 250-R

I really am a true believer that beef just needs salt, pepper and garlic as well.

I have been using (with great results, btw) the Mc Cormicks Montreal Steak seasoning, which i grind up to a fine powder in a coffee grinder i have just for this purpose. I think it really brings the beef flavor up front and makes a really good bark to boot._________________Char-Griller Smokin Pro
Weber 22.5
Weber 18
Weber Smokey Joe w/micro WSM build
Big ugly Oil Drum(s)

I've done a couple of briskets now and I use a rub called "Wild Willy's Number One-derfurl Rub" which has: paprika,ground black pepper,course salt, little bit of sugar, some chilli powder, garlic powder, onion powder and cayenne. This rub gives it some nice flavor and not too spicy.

The first thing to understand is that brisket is made up of abdominal muscle groups from the cow. They do a lot of work and because of that, it is an extremely tough cut of meat. If you seared it like a steak and served it anywhere between medium rare and well done it would be like trying to eat a truck retread.